If you are looking for a dessert that brings tropical flair, creamy texture, and just the right touch of indulgence, you will fall in love with this Brazilian Coconut Pudding Flan Recipe. It is a luscious, silky flan that combines the sweetness of condensed milk with the richness of coconut milk, crowned by a delicate caramel layer. Every bite captures a bit of Brazil’s sun-kissed vibe, making it perfect for special occasions or whenever you need a comforting treat with a twist. Getting this pudding flan right is easier than you think, and the reward is an ultra-smooth finish and an exciting coconutty flavor that will keep everyone coming back for more.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is the key to this winning Brazilian Coconut Pudding Flan Recipe. Each component plays a crucial role—from the creamy sweetness of the condensed milk to the tropical flavor of shredded coconut, and even the magical transformation of sugar into golden caramel.
- Sweetened condensed milk: Adds the perfect level of sweetness and creamy body to the flan.
- Full-fat coconut milk: Brings a luscious coconut richness that defines this recipe’s tropical charm.
- Whole milk: Lightens the texture slightly while keeping the flan silky and smooth.
- Large eggs: The binding agent that sets the pudding into that classic, delicate custard texture.
- Shredded unsweetened coconut: Introduces delightful texture and authentic coconut flavor without extra sweetness.
- Salt: Enhances all the flavors, balancing the sweetness perfectly.
- Sugar (for caramel): Transforms into a golden caramel that coats the base and adds a subtle bitterness.
- Water (for caramel): Used to help dissolve the sugar evenly while making the caramel sauce.
How to Make Brazilian Coconut Pudding Flan Recipe
Step 1: Preparing the Caramel
Start by preheating your oven to 350°F (175°C). In a small saucepan, combine the sugar and water without stirring and cook over medium heat. Watch as the mixture begins to bubble, gradually turning a gorgeous deep golden brown. This natural caramel color is what gives the flan its signature base flavor and that irresistible glaze. Quickly pour this caramel into a 9-inch flan pan, tilting it to coat the entire bottom evenly. Let it cool and harden while you prepare the custard.
Step 2: Blending the Custard
Next, add the sweetened condensed milk, full-fat coconut milk, whole milk, eggs, salt, and shredded coconut into a blender. Blend until everything becomes smooth and perfectly combined. This step ensures your flan will have a velvety texture with just the right amount of bite from the shredded coconut. Pour this mixture gently over the caramel layer in your flan pan, being careful not to disturb that lovely caramel coating.
Step 3: Baking in a Water Bath
Place the flan pan inside a larger roasting pan, then pour hot water into the outer pan until it reaches halfway up the sides of the flan pan. This water bath creates gentle, even heat while baking, which prevents cracking and helps the pudding cook to that impeccably smooth custard texture. Carefully transfer everything to the oven and bake for 50 to 60 minutes. You’ll know it’s done when the center is set but still wiggles slightly and a knife poked in comes out mostly clean.
Step 4: Cooling and Setting
Once baked, remove the flan from the water bath and let it cool down completely at room temperature. Then refrigerate for at least 4 hours or overnight, allowing the flavors to develop fully and the custard to firm up to the perfect consistency. The waiting is worth it—this little patience step gives you a clean slice and mouthwatering flan every time.
How to Serve Brazilian Coconut Pudding Flan Recipe
Garnishes
A lightly toasted coconut sprinkle on top adds an extra dimension of texture and a lovely golden color that echoes the caramel glaze below. Fresh slices of tropical fruits like mango or pineapple also complement the coconut flavor perfectly. If you want a hint of zest, a few mint leaves brighten up each serving beautifully.
Side Dishes
This Brazilian Coconut Pudding Flan Recipe shines best when served as a dessert after a rich meal. Pair it with a simple black coffee or a spiced herbal tea to balance its creamy sweetness. A small bowl of fresh berries on the side also adds a pop of color and light tartness to the plate, making the experience even more refreshing.
Creative Ways to Present
For a show-stopping presentation, serve the flan in individual ramekins, each topped with a delicate caramel shard from the remaining caramel sauce. Alternatively, create a layered dessert jar with crumbled biscuits, flan, and toasted coconut for a playful twist on this classic. You can even drizzle a small amount of coconut rum on the caramel before serving for an adult-friendly treat that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Brazilian Coconut Pudding Flan wrapped tightly with plastic wrap or stored in an airtight container in the refrigerator. Properly stored, it will stay fresh and creamy for up to 3 days. The flavors meld beautifully overnight, so leftovers can often taste even better!
Freezing
While freezing is possible, it’s not ideal as the custard may lose some of its silky texture once thawed. If you choose to freeze, wrap the flan tightly in plastic wrap and aluminum foil and consume within one month for the best taste and texture.
Reheating
This flan is best enjoyed cold or at room temperature. If you prefer it slightly warmed, do so gently by placing it in a warm water bath for a few minutes rather than using direct heat, which could affect the delicate custard consistency. Enjoy it chilled to savor every creamy bite.
FAQs
Can I use light coconut milk for this Brazilian Coconut Pudding Flan Recipe?
While you can use light coconut milk, the flan won’t be as rich and creamy. Full-fat coconut milk gives the dish its luscious texture and distinct coconut flavor, so it’s highly recommended for the best results.
What can I substitute for shredded unsweetened coconut?
If you don’t have shredded coconut, you can use desiccated coconut, but keep in mind it’s finer and might alter the texture slightly. Avoid sweetened coconut to prevent the pudding from becoming overly sugary.
Can I make this Brazilian Coconut Pudding Flan Recipe dairy-free?
You can try substituting whole milk with almond or oat milk; however, the texture may be slightly different. Using full-fat coconut milk will help maintain creaminess, but the custard may not set as firmly without eggs and dairy.
Why do I need to bake the flan in a water bath?
The water bath ensures even cooking by gently regulating the heat around the flan. This prevents cracks and overcooked edges, creating an incredibly smooth and creamy pudding every time.
How do I know when the flan is fully cooked?
Look for a flan that’s just set in the center but still has a slight wobble. A knife inserted into the custard should come out mostly clean with a few moist crumbs. Overbaking can make the flan rubbery, so keep an eye on it towards the end of baking.
Final Thoughts
Making this Brazilian Coconut Pudding Flan Recipe is like bringing a slice of Brazil to your kitchen. The balance of creamy coconut, smooth custard, and luscious caramel glaze is truly magical. Once you try it, you’ll be hooked not only on the flavors but also on how simple it is to create such a sensational dessert. So, gather those ingredients and get ready to impress yourself and your loved ones with this tropical treat that’s destined to become a new favorite!
Print
Brazilian Coconut Pudding Flan Recipe
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 20 minutes plus chilling time
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Brazilian
- Diet: Vegetarian
Description
This Brazilian Coconut Pudding is a luscious and creamy dessert featuring a rich caramel base topped with a smooth blend of coconut milk, condensed milk, whole milk, eggs, and shredded coconut. Baked in a water bath to achieve the perfect silky texture, this pudding is a delightful combination of tropical flavors and a sweet caramel finish, making it an irresistible treat for any occasion.
Ingredients
Caramel
- 1/2 cup sugar
- 2 tablespoons water
Pudding
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup whole milk
- 4 large eggs
- 1/2 cup shredded unsweetened coconut
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pudding.
- Make Caramel: In a small saucepan over medium heat, combine the sugar and water without stirring. Cook until the mixture turns a deep golden brown, creating a rich caramel.
- Coat Pan with Caramel: Quickly pour the hot caramel into a 9-inch round cake or flan pan, tilting the pan to spread it evenly over the bottom. Set the pan aside to cool and harden.
- Blend Pudding Mixture: In a blender, combine sweetened condensed milk, full-fat coconut milk, whole milk, eggs, salt, and shredded unsweetened coconut. Blend until the mixture is smooth and well combined.
- Pour Mixture into Pan: Pour the blended pudding mixture carefully over the cooled caramel layer in the pan.
- Prepare Water Bath: Place the pudding pan into a larger roasting pan. Pour hot water into the outer pan until it reaches halfway up the sides of the pudding pan. This water bath will help cook the pudding gently and evenly.
- Bake Pudding: Carefully transfer the pans to the oven and bake for 50 to 60 minutes. The pudding is done when the center is mostly set and a knife inserted into the middle comes out mostly clean.
- Cool and Refrigerate: Remove the pudding from the oven and allow it to cool completely to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to firm up.
- Unmold and Serve: Run a knife around the edges of the pudding to loosen it. Place a serving plate on top and invert the pan to release the pudding with the caramel sauce on top. Serve chilled and enjoy!
Notes
- Make sure not to stir the sugar and water while making caramel to prevent crystallization; gently swaying the pan can help even cooking.
- The water bath ensures gentle cooking, which is essential for a smooth and creamy pudding texture.
- The pudding can be made a day ahead and tastes better after overnight refrigeration.
- Use full-fat coconut milk for best flavor and creaminess.
- Be cautious when handling hot caramel to avoid burns.
